Spicy Fish


Hello, lovelies. Today I had some fish in my refrigerator and so being bored with the regular curry-makings I decided to cook up this recipe of spicy fried fish in my mind. It came out superb and I decided to share this goody-idea with you all. Hope you will like it and do make it, it’s lovely with the right taste, colors and flavors and will really pep you up. The recipe is as follows:—-


  1. Fish(whole, medium-sized) -2
  2. Garlic Paste – 2 tsp
  3. Dried Crushed Curry Leaves – 1 tsp
  4. Fish Masala – 1/2 tsp
  5. Fenugreek Seeds Powder – 1 tsp
  6. Aniseed or Saunf Powder – 1 tsp
  7. Oregano – 1 tsp
  8. Turmeric Powder – 1 tsp
  9. Paprika – 1 tsp
  10. Salt – According to taste

To be mixed together:-

  1. Olive Oil – 1 tbsp
  2. Lemon juice – 2 tsp


Step 1

Wash and clean the fish and make cuts on it.

Step 2

IMG-4968 (1).JPGMarinate the fish with salt, turmeric, paprika, garlic paste, fenugreek powder, aniseed powder, oregano, dried curry leaves, and fish masala. Rub the fish pieces with some olive oil and lemon juice. Keep the fish aside for an hour.

Step 3

In a pan, add some olive oil. And shallow fry the fish. Drain on tissue paper.

IMG-4969 (1).JPGOur Spicy Fish is done. Serve it with carrot and onion salad, lemon wedges and Coriander-Mint Chutney.

I hope you guys will like this very simple, healthy and tasty recipe. Go ahead and sure try it soon.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Spicy Yam Curry


Hello and welcome dear friends to my cozy cooking corner. Today I’m sharing a delicious curry recipe of yam patties dipped in onion and tomato gravy. It’s a wholesome recipe and goes well with steamed rice, lentils or just rice alone. It is made more in the rural areas of northern India and is sure to delight us all. So let’s start with it—

Ingredients:-For the gram flour batter

  1. Gram Flour or  Besan -1 cup.
  2. Salt – According to taste.
  3. Red Chilly Powder – 1 tsp.
  4. Asafoetida – A pinch.
  5. Garam Masala – 1/2 tsp.

For the curry

  1. Yam – 250 gms.
  2. Onions(made into a fine paste) – 2.
  3. Cumin – 1 tsp.
  4. Kasuri Methi – A pinch.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Ginger-Garlic Paste – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Garam Masala – 1 tsp.
  11. Vegetable or Subzi Masala – 1 tsp.(optional).
  12. Dry Mango or Amchoor Powder – 1 tsp.
  13. Salt – (According to taste).


Step 1

Scrape, wash and cut the yam pieces in medium-sized squares. Now blanch them for five minutes or till half done.

Step 2 

Now make the gram flour batter. For that, take a bowl. Add the given amounts of gram flour, salt, red chilly powder, turmeric powder, asafoetida,garam masala and using water make a thick batter out of it. Coat the yam pieces in it and shallow fry them till golden browned.

IMG_3746.jpgStep 3 

Take a kadhai. Add vegetable oil and splutter a pinch of cumin and kasuri methi in it. When it crackles add firstly turmeric powder, cumin powder, red chilly powder,ginger-garlic paste,garam masala and fry them for a minute. Now add the tomato puree and then add the onion paste. You can add chopped green chilies as well. Fry the masalas for two to four minutes and then add some dry mango or amchoor powder and some salt. Next, add the required amount of water for the gravy and after boiling it for two minutes drop in the fried yams. Simmer it for ten minutes.

Our Spicy Yam curry is done. Serve it with steamed rice, plain dal, chapatis or pooris.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Spicy Pointed Gourds


Hello dearies and welcome back. Today’s recipe is one of my favorites, Spicy Pointed Gourds, a delicacy of northern India. The pointed gourd or parwal, as called in Hindi is fried with a combination of masalas and eaten with a basic Indian lunch or dinner platter consisting of chapatis, rice, dal, a curry, chutney, papad, and salad. It really is very spicy and tasty and is an appetizer too. I frequently make it and enjoy having it with steamed rice, a tadke-wali dal, and a garlic chutney. So let’s start with its making—-


  1. Pointed Gourd – 250 gms.
  2. Onion(finely chopped) – 2.
  3. Green Chillies(chopped) -2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 2 tsp.
  7. Cumin Powder – 1 tsp.
  8. Garam Masala – 2 tsp.
  9. Dry Mango Powder – 1 tsp.
  10. Cumin – 1 tsp.
  11. Salt – According to taste.
  12. Vegetable oil – 2 tbsp.


Step 1

Wash and slit the pointed gourd from the middle cutting it into halves.

Step 2 

Take a heavy-bottomed vessel and add some vegetable oil to it. Now splutter in some cumin seeds and when it crackles add the chopped onions. Fry it for 3 minutes.


Step 3 

Now add the ginger-garlic paste and green chilies and fry it. Stir in the pointed gourds and fry it for 2 minutes. Now add salt, turmeric powder, red chilly powder, cumin powder,garam masala and the dry mango powder and fry everything. Now cover it with a lid and cook as such for 5-7 minutes on slow flame. Don’t add any water to the dish. Now remove the lid and check whether the gourds are cooked or not. Now stir-fry the veggie for five minutes on high flame. If needed add some oil to prevent burning. Garnish with fresh cilantro.

Our Spicy Pointed Gourds are ready. It is a great appetizer and a tasty side dish for your lunch or dinner menus.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Mango Pickle


Hi friends. Welcome to my site. I am Abha Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this wonderful and creative art as and when possible. Cooking according to me needs patience, good know-how and dedicated interest and effort. Cooking can be fun and must be a good combination of the right ingredients, right methods, and patience again. I particularly like to make pickles, also called ‘ACHARS’ in India. Achar is a delicacy of Indian cooking. Most of the ladies of India and even abroad from all its different regions make pickles. Pickles can be made from any kind of vegetables and even certain fruits. We all know that the king of fruits i.e, mango holds a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical  Indian meal is very incomplete without them. My first recipe is——–

Tangy sliced mango pickle


  1. Sliced mangoes with skin on – 250 gms.
  2. Salt – According to taste.
  3. Turmeric powder – 1 tsp.
  4. Yellow mustard powder – 2 tsp.
  5. Indian Five Spice or panchphoran – 1 tsp.
  6. Hing – A pinch.
  7. Red chili powder – 1 tsp.
  8. Coriander-Cumin powder (slightly roasted, without oil) – 2 tsp.
  9. Mustard oil – 2 tbsp.
  10.  Pickle or achar masala – 2 tsp.
  11. Synthetic vinegar – 1 tbsp.


Step 1 

Firstly wash the mangoes. Let them dry and ensure that no water is left on them.

Step 2 

Take a large glass bowl and cut them into big pieces.

Step 3 

Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or panchphoran.

Step 4 

Now add asafoetida, red chilly powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.

Step 5 

Lastly, add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle every day and keep it away from water because both don’t go well together. We should keep the pickle in the afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle, put some extra hot mustard oil in the pickle because it will enhance the overall taste, quality, and shelf-life of the pickle. These pickles have a shelf-life of 5 years and even more.

On this note, I end my recipe. I hope you will all like it. Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favorites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day, and derive the pickle making pleasure from making this pickle. Happy cooking, happy pickling!!!